Heat 1/4 teaspoon oil in a wide 6- to 8-quart heavy pot over moderately high heat until hot but not smoking, then brown duck legs, skin sides down first, turning over once, until golden, about 9 minutes total. Transfer to paper towels to drain, reserving fat in pot.

If necessary, add enough oil to fat in pot to measure at least 1/4 inch deep, then heat over moderate heat until hot but not smoking. Fry tortilla strips, stirring gently, until crisp and golden, about 2 minutes. Transfer with a slotted spoon to paper towels to drain. Remove and discard any dark bits. Add remaining tortilla pieces to pot and fry, stirring gently, until crisp and golden, about 2 to 4 minutes. Carefully add tomato mixture (it will spatter), then stir in broths, wine, thyme, cumin, remaining 1 1/2 teaspoons salt, and remaining teaspoon pepper. Add duck legs and bring to a simmer. Simmer, covered, 30 minutes. Reduce heat and remove lid, then gently simmer, stirring occasionally, until duck legs are very tender, about 2 1/2 hours more. (Duck legs will not be tender until end of cooking; tortilla pieces will disintegrate and thicken soup.)

Transfer duck legs to a cutting board. When cool enough to handle, discard bones from duck, then cut meat (with skin) into 1/2-inch pieces. Skim off any fat from surface of soup, then stir in duck meat. (Soup will be thick; thin with water if desired.) Season with salt and pepper and serve with tortilla strips.

Cooks' notes:
Soup can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. Keep fried tortilla strips in an airtight container at room temperature.

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Recent Review

I used a whole box of Chicken stock (32oz) and the whole can of organic MUIR GLENN whole tomatoes (trim off the top stem area) WITH the tomatoe sauce inside to thin this down. PLUS about 3 cups water.
Be sure to leave plenty of time or make a day ahead!
Well worth it! But a lot dif. than traditional tortilla soup.